Making My First Truly Homemade Field Ration
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- Опубликовано: 21 сен 2024
- I have finally created my first truly homemade ration, and this one is a doozie!
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Outstanding job!! Please, consider doing more of these. Loving the content!
I would probably add some dehydrated squash/zucchinni, mushrooms etc.. Dehydrated seperately to use them in multiple dishes. Parm crisps. Either off the shelf or homemade. Maybe try some garlic toast dehydrated than steamed a little to give it a little body or just eat it as an accompanying savory biscotti with your spaghetti.
Really enjoyed the video. I would definitely be interested in seeing more like this.
I got to say, Dad, I love having my Sunday morning breakfast with you. It's like Saturday Morning Cartoons, but for adults. Looks amazing and I'm gonna have to try some of this myself! Keep up the great work!
Parmesan cheese grated , I am not sure how a dehydrated salad would work but for a camping trip a vacuum sealed salad with maybe some fresh spinach . round it off with vacuum sealed garlic bread . Maybe some dehydrated whole milk or cream for the bananas and apples , or just some cinnamon sugar to heat up with water to reconstitute the apples like a pie filling . Yes I used to spoil my wife when we went camping .
Kale chips?
Home made, Parmesan cheese crisps could be nice, too - maybe even substitute for bread (although, honestly, is there REALLY a substitute for bread? 😁)
I vacuum seal strawberries blueberries and lettuce in assorted sized Mason jars and keep them in the fridge. They last much longer. I also dehydrate the excess greens I grow after that I let them cure for a week then grind them into a powder.
A suggestion on the pasta/spaghetti. I've never been satisfied with how pasta dehydrates and the rehydrates. Instead, I will make either zucchini noodles or spaghetti squash and dehydrate that. It rehydrates much better than the pasta.
I would love to see more of this. Also the new uncle bens meals are pretty good.
Great job, bravo 👏
For the accessory pack:
Red pepper flakes
Parmesan cheese
Nate’s Honey
Trident peppermint gum
Moist towelette (x2)
Single use flosser with toothpick end
M&M’s 😊
That is a perfect selection!
I really loved this video. I think this is how you progress your channel. A lot of useful information on the more budget friendly way of dehydrating the food vs freeze drying.
WOW! You hit this vid out of the park. I found the change of pace, and experimental nature was very interesting. Your thought processes were very unique in the evolution of your meal. I too have a lot af the medium, & small mylar bags. Dear Wife, and I liked your spaghetti in the crock pot idea so much I am making a pot later this week. We freeze portions of any big meals made, so as to have them over a month or longer. Thank you for sharing your Talent, Knowledge, and Creativity with us. Look forward to your vids each week. Bless you, and yours. See you on the trail.
Thank you so much. This made my day.
If you like corn you might want to look into 'parched corn'. It is corn that is dried and then cooked in a skillet, etc., traditionally with a little bacon grease or similar. Some folks add sugar. People used to do it that way to store for the winter both for themselves and for livestock because it made the corn easier to eat without cooking than just dried corn. There are accounts of Native Americans going out on hunting expeditions, etc. and each man would have a sack of parched corn to use as a survival ration in case they didn't find game right away.
The kernals kind of puff up and get crispy but don't explode like popcorn. Think a texture similar to corn nuts - crunchy but not difficult to chew. I've only made it once but, even with cooking in a little bacon grease, it kept for quite a while. Could make for an interesting walking around snack.
Excellent start, for sure would like to see more.
Hello DBA. I enjoyed this video, and would be very happy to see you do more of them. Never having used or to be honest ever actually seen a dehydrator, (I lead a very sheltered life, haha), I find it quite interesting.
I hope you and the family are all safe and well.
Much love and respect as always, from me to you and yours, from far across the pond.. xxxx
We used to buy dehydrated peas and carrots back in the late 1970's. It came in a box next to the mashed potatoes. I haven't seen it in any stores since then
I love the idea of making my own and having control of the ingredients.
Same. This to me is an excellent option as long as you have a way to boil water.
Great episode, truly enjoyed!
I really enjoyed this video. Gave me some good ideas for myself. Another great job.
Really good job! The spaghetti in the mylar is perfect, and you can reconstitute with cold water if necessary. The mouth feel of titanium and other satin finish utensils is a huge deal breaker for me too! I really hope one of the companies that make freeze dryers spots your channel, and wants you to demo their product. You could really make some long-lasting sky-is-the-limit MRE's with one! Fire blankets are so smart- I bought two recently after watching a video of a Chef grabbing a fire extinguisher to put out a large pot of oil that was about to overflow and ignite. We were always taught to smother it. I could only think that the spray would blow the oil everywhere and make a huge fire. Thanks for another great video.
This was awesome and something I had never really considered for camping. Could you do a dehydrated stew or something similar like chili? I’m just thinking of hearty options that would be great alternative options for the hormel meals that are rough. Maybe do a video where we get the dad budget adventure take on replacing the hormel meals with a diy option.
Love all your videos. Long time watcher first time commenter.
I did stew, once. Just bought a bag of frozen 'vegetables for stew', thawed and dehydrated them. I also bought some LEAN beef for stew (to cut down on the fat content), cut it into smaller cubes, browned/cooked it, drained on a paper towel then dehydrated it. Because I didn't intend to eat it as jerky I dehydrated the meat until it was crunchy just because I felt like it would keep longer. At the campsite just put the dehydrated vegetables and meat in a pot with some water with a beef bullion cube over the campfire. I let it cook for a few hours, just like I would with fresh stew and it reconstituted really well - as in you would never have known it had been dehydrated. It was a lot easier than trying to dehydrate already made stew because there was no liquid involved but the final.product gets plenty of flavor as the ingredients rehydrate/cook together. One word of warning, though - if you are doing it this way instead of just dehydrating prepared stew do NOT try to get clever and preseason the vegetables. I just put a normal amount of salt and pepper on the vegetable before dehydrating, thinking it would save having to season as it cooked. Something about the dehydrating process intensified the saltiness, though, and the stew, while still tasty, was a bit too salty, especially since beef bullion is kind of salty, too. Just take basic seasonings and season the finished stew to taste.
You can also use LEAN ground beef which you brown/cook them put in a colander and run water through in order to remove as much fat as possible and then dehydrate (there are some good videos on RUclips showing the process). Again, you want to dehydrate it pretty dry - people call the finished product 'hamburger gravel'. I made some and experimented with using it to rehydrate and use for tacos (added the taco seasoning in with the water when it was rehydrating). I also made chili with it but the way I did that was to take the easy route. Just bought a package of Bear Creek Darn Good Chili - which is just dehydrated, vegetarian chili), poured the contents of the pack and my hamburger gravel into a pot and added a little more water than the directions called for to compensate for the addition of the dried meat and heated/reconstituted the whole shebang. Came out great and, again, I didn't have to deal with dehydrating something that was soupy which I think would be a pain. Spaghetti is different because, although saucy, it isn't soupy if that makes sense.
When I make my MREs, I make a simple accessory pack with some hard candy, mints, gum... but I also add in a small pack of painkillers (ibuprofen or the like) and some supplements to help make up for any nutritional shortfalls the MRE have. Lastly, some small spice packets or ways to enhance the MRE or any other meals I may have to prepare. Love this, would love to see a full video about preparing and dehydrating different foods! I am going to be starting to dehydrate and will be dehydrating frozen fruits and veggies to store long term. Looking forward to more! 🍻
This kind of spaghetti is exactly what i would use the sriracha in. You could also put a little peanut butter into a vacuum bag and dip your dehydrated apples and fruit into it. Nothing better than good apples with peanut butter as a snack.
Ive had dehydrated fish fillets and they were diabolically bad. Not quite surstromming bad, but it wasnt far off.
I like that you used the word "surstromming" I never heard that one before.
@@rollinronin8125 if youve ever tried it, youll never forget it
Great video! Please do more videos like this.
That was cool! One of the things I put in my accessory packs is individual hot sauce bottles(I use Cholula). There are other brands and also plastic packets. This dehydrating thing looks interesting. I got the stuff to do retort packets and the flameless heaters to warm them with but haven't gotten the nerve to try doing it yet. If you mess up dehydrating not much is going to happen, if you mess up retort canning you can legit die from botulism. Not to mention they can fail in the canner and make a mess. Oh, that chamber vacuum is also great for vacuum sealing liquids, can't do that with the little sealers. I look forward more of these videos.
Great information and well worth a try. Thank you. 😊
Cool video, enjoyed it. There are only so many stores around, but this really opens up the possibilities. Of course now I need to go try your Spaghetti with Meat Sauce recipe for a dinner sometime this week.
This was a great episode. Your Banana Gremlins must be in the same family as my Apple Gremlins! 😂😂
I would include a ziptop baggie to put any leftover nuts or fruit in.
We ALL wondered about that fire blanket. Second, I think you had us at "spaghetti chips". For the acc pack: garlic powder, lemon pepper, hot sauce, parmesan, S&P, and the military standard - wet wipes.
Perfect suggestions! Thank you!
I think this was a great idea. Makes me want to get a better dehydrator. I did try doing banana chips in my rack style one and they turned out awful but I skipped the lemon juice step. Some I coated in sugar and cinnamon and they were nice but like a really thin leather. I'll stick to jerky until I get a better one.
I enjoyed this video and would love to see more!
Some suggestions: fried rice, loaded mashed potatoes (thinking kind of like a baked potato as a meal vibe), chili (I know you have a great chili recipe!).
For sides: green beans, carrot chips, squash. The crispier, the better! Rehydrate or just eat like chips.
Desserts are a little more difficult for me. All I can think of are various dried fruits, puddings, maybe even a cobbler.
I love that you did a truly homemade MRE. I love this video!!❤❤
I'd add a small packet of red pepper flakes and parm cheese, like the ones you get from a pizza place.
This was a very cool video
Great Job. I've made pasta this way many times. Came in very handy when the power went out and that's what I ate for a week when I moved. I used a thermos to re-hydrate them. Just cover and let sit for 15 minutes. 🍝
Awesome plan!
Definitely could dehydrate a Thanksgiving dinner
I really enjoyed this episode. I’m a farmer so good tasty and nutritious lunches are often hard to come by. This would work.
Thanks you!
My mom makes spaghetti sauce then cans it. The stuff usually sits on the shelf until the next year. She can also use it in her chili with some added spices. One of the ingredients she puts in it are ground up carrots
One of my favorite spaghetti recipes ever was my grandmother’s canned sauce. It had a flavor like nothing else.
My strangest dehydrated product: woodchuck. I had to dispatch them so our cow and steer would not break their legs in woodchuck burrows. I am adamantly opposed to waste so we ate them! My theory was, "I eats them that eats mine." That helped keep the pesky flatlanders away. I did not make flavored jerky from the chucks, simply dried meat for the pot. My Greek neighbor up the road was experimenting with me using dehydrated veggies and herbs from our gardens, dehydrated beef and TA DA, dehydrated woodchuck to make meals from our storage. Worked out fine! Fast forward a few decades: Other than drying fish, food preservation does not appear to be popular in the Philippines. At least in our area. I am both impressed and thankful for this video presentation. It gives me hope that certain Filipino foods that have become favourites of mine, may be turned into dehydrated camp meals and longer term storage foods. They did not work well for canning with the few canning supplies we were able to find. DBA, you are on a roll, We hope to see this turn into a series with regular new videos.
Make FR2+ with dry instant rice, Costco/Supermarket Chicken (dried in bits in dehydrator), veggies and powdered sauce mix. Asian, Indian, etc (you can use different spice mixes). Pack in mylar.
Serve with dried apples/etc, and some form of side dish.
You could add one of the parm packets from Papa Johns. I always order the extra seasoning and parm packets to keep in my pantry.
Nice, I really enjoyed this video!
I agree with the parmesan cheese. From my garden, I'll add fresh herbs and something called stinging nettles ( which MUST be handled with gloves until blanched or cooked) not dangerous but definitely an irritating sting.
I can grow it in NC year round unlike spinach.
Been watching for a while. Yup, it's a challenge to put these together. Especially if, like me, you're just starting to learn how to do this. Takes a whole new method of thinking.
Why am I doing this ? I have to go transcontinental on I-90 this winter to get home, so putting together a survival meal menu.
Next DBA Adventure?
Retort Bags. Very different from Mylar. You add your ingredients and cook in a pressure cooker, probably 75 or 90 minutes depending on bag size. It cooks in the retort bag. Now your back to true MRE! Make you own meal with your recipe. Reheat in your truckers lunchbox when ready. Thanks for the videos.
@ Dad budget adventures... I HAVE done a full on Thanksgiving dinner in my home freeze dryer!!!
put your apples in thawed frozen lemonade then dehydrate you can also use pink lemonade
How about dehydrating some canned chicken, rice mixed veggies and seasonings. That would make a nice meal. Also to keep your pasta from getting gummy, cook and dehydrate it separately then add it to a bag with thr sauce chips(dehydrated pasta sauce broken up). Tuna casserole would be another one I’d do, dehydrating the pasta, tuna, cream of soup dry mix and some cheddar cheese powder, peas and onions would be good in it also. Chili and beef stew with canned dehydrated roast beef.
I see a Costco & Sam’s Club FR menu in the future…🤞
I like the homemade MRE idea. 😄 Maybe you could try a chicken or beef stew?
Ooh, I like both of those ideas!
Commenting to help the channel. Great job on this. 😊😊😊
You should get a home freeze dryer
Thanks
Another great video DBA, I really enjoyed this one.
Deer and Antelope make very good jerky, it's very lean meat.
Have a great week.
JT
Kentucky
So long it's edible your doing good 👍
Some really good ideas. I don't know though, dehydrated Thanksgiving dinner sounds like a challenge. (wheels turning, wondering how much trouble I'll be in with the Wife, heck, if we can make it out of parts, lets do it!) I'll let you know!
Steve 1989 did it
@@choossuck7653 Steve 1989 made it himself, or ate one from 1942? 😀
@@HobbesBaxter im pretty sure a couple of thanksgiving ago he made one himself. He had got a dehydrator or a freeze dry machine and he made a thanksgiving dinner with it. Im pretty sure he did but not totally positive. He probably ate one from 1942 too. Maybe even 1842
@@choossuck7653 Wow, he made a home made and freeze dried thanksgiving dinner in 2020!
Yahoo! This episode is what I do for foods.
Still going to try my hand at biltong.
Awesome!
AAAWWW, thank you for the shout out, made me blush. What about dehydrating a tuna casserole? Or any other casseroles. I've found with jar or canned sauces it helps to put a spoonful of sugar in the sauce, it cuts the acidity.
Tuna casserole would be an interesting experiment. I might just try that. Thanks again for the awesome gifts!
@@dadbudgetadventures you're more than welcome.
I just use a Ziploc freezer bag as my inner bag. It's cheaper and easier!👍
I love jerky. I’ve often wondered about poultry… as it would happen, I bought a large pack of chicken breast at a very good price and having not eaten all of it and was concerned it would spoil. I have a convection oven and set it at 175 degrees Fahrenheit, it processed the chicken perfectly. I used my standard Jerky seasoning mixture I use for whole muscle meat. I cut the meat in 1/8” thick pieces . Jerky turned out fine. I process this Jerky longer than I do beef to make sure I reach and maintain a temp of 175-180 degrees. The texture is different than beef. Less stringy. I have also found that storing in the refrigerator for couple days adds some moisture back into the jerky, which improves the mouth feel. One thing that you need to note is that I added a little oil into my marinade as the chicken really needs the oil content to seem less dry. Also, I did not use any nitrates/salts in the marinade. My first batch was 6 months ago. I’ve not suffered any issues from consuming the jerky chicken. It is a viable protein source for this purpose. As far as using the convection oven, my processing time is between seven and nine hours. And that’s with two cookie sheets of jerky (6-7 breasts). Good stuff. I really like this video. Good content. I’ve got a play around with dehydrating some sauces.
I've seen chicken jerky dog treats at Aldi in the past. I wondered if they were or could be human grade food, or if Salmonella or some other pathogen was too much of a risk. I googled it and apparently it's possible and safe, but not economical for big companies who make more money from other preparations of chicken and offcuts (e.g. mechanically separated rib meat aka "pink goo" for nuggets).
@@jakeaurod - I’ve seen the same. Chicken breast works fine for jerky. Been making it for last 6 months or so. $2.70 per pound for bulk chicken breast makes for economical Jerky
Chili beans, a thick stew and any thin pasta dish should dehydrate well.
Early morning here PNW and I am absolutely hungry right now...
It would be interesting to package this and eat it (or not) a year from now
I would like to see you make this exact mre and put it on a shelf for 1 year and then do a video of you eating it to see how shelf stable it actually will be
I am still learning about shelf life for these meals so I may do that once I get a little more confident.
If you ever make the trip to texas near Georgetown let me know and i can freeze dry some stuf for you to make some kits.
A couple questions. How long did it sit before you reconstituted it? I wonder how the texture and flavor might change over time. How would you compare this to freeze-drying in terms of shelf-life and texture and flavor and do you have a freeze-dryer and if not, how many subs do you need to get one of the companies to send you one? For making a "real" MRE, have you (can you, will you) tried canning with the mylar retort bags so that the food is both sterile and hydrated so that you can open and eat it?
When I eat commercially packed banana chips, there seems to be a glaze and a dust on the product. I wonder what it is (sugar, corn starch, silicon dioxide AKA sand dust) and if it contributes to the separation.
I haven't tried making my own jerky yet, but I've thought about it. Maybe a leaner cut of meat, cut thinly across the grain would be more tender. Also, would the use of liquid smoke contribute to the shelf life by killing or subduing microbes?
Also, if you're gonna make a bunch of big batches, I'd invest in some disposable food-grade gloves. I'm guessing you already know all this and didn't want to go into all those options in test video that's already running long. Great video.
Did I miss you drinking the cup of tea? Accessories? Honey, hot sauce, and all the usuals. Try dehydrating strawberries, I prefer them over apples, see how they compare for you.
How long do you think the spaghetti would stay the shelf stabil P.S.S I canned some water
I have the freeze dryer. Make all kinds of camp meals. 👍👏🏻👍
I really want one. One day…
I had to budget for a couple years but really love it 😊
Ok! This question was premature and you answered it at about 12:00 in. Thank you.☺️
How do the bags you’re using with the Vevor machine hold up against “sharp” dehydrated foods like pasta?
I’ve punctured the (what appears to be) heavier/thicker food saver brand bags many times with “sharp” foods
So the spaghetti that I made for this video was done before I got that machine so I was not able to test that. However, if I were to use those bags, I would put a cardboard sleeve in there to contain the sharp points so that it would not damage the bag.
@Dad Budget Adventures Im curious whats the lowest temp the dehydrator will go?
wait until you get a freeze dryer
I would still be worried about some bacteria being inside waiting to kill me.
packets of dry parmesan cheese
Ravi way better than Prego
I have not tried it but I’m gonna now!
@@dadbudgetadventures sorry. Ragu is better than prego. I meant
I typically really enjoy your videos, but this one kinda scares me. I'm highly doubtful your spaghetti will last for very long. Those vacuum seal bags tend to get pierced by spaghetti. Plus you're only getting about 80-95% of the water out, which will allow bacteria to continue to grow. I would be more than happy to prepare some Free Dried spaghetti or something else for you to try.
I’m experimenting right now but I can assure you this one was sufficiently dried out. I’m not going to take any chances with eating stuff I can’t trust.
Only demons use ragu...ever.. just say no to ragu..
😈
Well, you just raised the bar to nose bleed elevations lol
I’m excited about this.
Are you familiar with the backcountry eats book by Kevin Ride?
It’s all about dehydrating/rehydrating, equipment, food prep, cooking, and the process and there’s a whole bunch of recipes.
I’m not, but I’m about to look into it.
Ha! I know Alan Beirhoff! Met him while I was working for Habilisbushtools. Hey Alan!
No onions????? We eat onions on onions..lol😅
So long it's edible your doing good 👍